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Bangkok Beef Curry

Recipe Image: Bangkok Beef Curry

Thinly-sliced grilled sirloin, roasted peppers, onions, and potatoes in a rich and spicy red curry coconut sauce. Curry in a hurry? No problem. You'll save time and labor when you start with RoastWorks Flame-Roasted peppers, onions, and potatoes.


Ingredient Measurement
RoastWorks®: Roasted Herb & Garlic Russets 6/2.5lb 40.0 oz
Olive oil 1.0 fl oz
RoastWorks®: Flame-Roasted Peppers & Onions 6/2.5lb 40.0 oz
Tomatoes, canned, diced 30.0 oz
Red curry paste 2.5 tbsp
Salt 2.0 tsp
Sugar 4.0 oz
Coconut milk 60.0 fl oz
Sirloin, sliced thin 48.0 oz
Spinach leaves, fresh 4.0 oz


  • Place RoastWorks Herb & Garlic Roasted Russets on a sheet pan. Bake in a 325°F convection oven for 15 minutes. Remove and set aside.
  • Heat olive oil in a large sauce pan. Add RoastWorks Flame-Roasted Peppers & Onions and cook 3-5 minutes until hot all the way through. Add diced tomatoes, with their juices, and the red curry paste. Stir well to combine.
  • Add salt, sugar, and coconut milk. Bring to a simmer.
  • Cook beef on a hot grill until cooked to medium doneness. Add to curry sauce.
  • Stir in the cooked RoastWorks Herb & Garlic Roasted Russets and the fresh spinach leaves.
  • Pour mixture into a 2" full-size hotel pan. Serve accompanied by steamed white rice.